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Hummingbird cake is a popular cake especially in the south. It is moist and delicious with bananas, pineapple, walnuts and cinnamon in every bite.
For these hummingbird cupcakes, cinnamon, mashed ripe bananas, pineapple and walnuts were added to a Pillsbury sugar free yellow cake mix. I normally serve these cupcakes with a drizzle of caramel sauce or a dollop of Reddi-wip or Cool Whip.
There are only two of us so I prefer cupcakes over a cake. Cupcakes freeze well and allow for portion control. For a group, pot luck or party, this cake can be baked in a bundt pan. Drizzle a cream cheese glaze or dust it with confectionery sugar and you have a wonderful dessert.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Pillsbury sugar free yellow cake mix
- Bananas
- Crushed pineapple in juice
- Walnuts – You can substitute pecans.
- Egg whites or whole eggs
- Plain non fat yogurt
- Cinnamon
- Water
- Foil cupcake liners
Making the Hummingbird Cupcakes
- Use a fork to mash the bananas. Open and drain the pineapple. Measure out the nuts. Set these ingredients together.
- Place the cake mix and cinnamon in a bowl and mix them together.
- Next add the egg whites, yogurt and water to the dry mix. Use a hand or stand mixer to combine these ingredients together.
- Add the mashed bananas, drained pineapple and nuts to the cake batter and fold them in.
- Use a large scooper and portion out the cake batter into the foil lined cupcake tins.
- Pop the cupcake tins in the oven and bake until a toothpick comes out clean or the top springs back when they are lightly pressed. Remove the baked cupcakes from the oven.
- Transfer the cupcakes to a cooling rack.
- When they are completely cooled, serve and enjoy. Freeze the leftovers.
Serving Ideas
- Hummingbird cupcakes can be enjoyed for dessert or a mid-morning or afternoon snack with a cup of coffee or tea.
- They can be frosted, drizzled with a cream cheese glaze or caramel sauce, topped with a dollop of Reddi-wip or eaten plain.
- A scoop of butter pecan or coconut ice cream pairs well with hummingbird cupcakes.
- A tray of these cupcakes are a welcome addition to a brunch, dinner or holiday buffet.
WW 2 pt per cupcake
Servings: 24 cupcakes
Calories: 84.5kcal
Equipment
- mixing bowl
- measuring spoons and cup
- hand or stand mixer
- wooden spoon & rubber spatula
- cupcake tins
- foil cupcake liners
Ingredients
- 1 box Pillsbury sugar free yellow cake mix
- 2 tsp cinnamon
- 5 egg whites OR 3 whole eggs
- ⅓ c plain non fat yogurt
- 1 c water
- 1 large banana or 2 small ones
- 1 4 oz can of crushed pineapple, drained
- ⅓ c chopped walnuts
Instructions
- Preheat the oven to 350℉
- Place a foil liner in each cupcake well.
- Mash the banana with a fork. Open and drain the pineapple. Measure out the walnuts. Set these ingredients aside.
- Place the cake mix in a mixing bowl.
- Add the cinnamon to the cake mix and stir to incorporate it into the dry mix.
- Add the egg whites, plain non fat yogurt and water to the cake mix. Use a hand or stand mixer to beat all of the ingredients together.
- Add the banana, pineapple and walnuts to the cake batter and fold them in so they are uniformly distributed throughout the batter.
- Use a large scooper, and fill the foil lined cupcake tins. There should be enough batter for 24 cupcakes.
- Place the cupcake tins in the oven to bake. Check the cupcakes at 20 min. You are looking for a toothpick to come out clean or the top to spring back when lightly pressed. If they are not quite done, bake an additional 2-3 min. My cupcakes baked for a total of 22 min.
- Remove the cupcakes from the oven when done and let sit for 10 min. Transfer the cupcakes to a cooling rack to thoroughly cool, about an hr.
- Serve the cupcakes and enjoy. Freeze the leftover cupcakes.
Nutrition
Serving: 1cupcake | Calories: 84.5kcal | Carbohydrates: 18.7g | Protein: 2.1g | Fat: 1.9g | Saturated Fat: 0.1g | Sodium: 151mg | Fiber: 0.9g | Sugar: 2g
Tried this recipe?Let us know how it was!
